Description
A rustic, free-form tart that celebrates the simplicity of orchard-fresh pears folded into a buttery, flakey pastry. This classic French-style dessert is both effortless and elegant, perfectly spiced with warm cinnamon and caramelized fruit. Ideal for a quiet afternoon treat or an intimate gathering, the galette embraces imperfection, making it a forgiving and therapeutic baking project that showcases the natural beauty of seasonal fruit.
Ingredients
1 refrigerated pie crust dough
3–4 Bartlett or Anjou pears, peeled, cored, and thinly sliced
1/4 cup granulated sugar
2 tablespoons flour or cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter, cubed
1 egg (for egg wash)
1 tablespoon coarse sugar (optional for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, toss the sliced pears with sugar, flour (or cornstarch), and cinnamon until well coated.
Roll out the pie crust on a lightly floured surface to roughly 12 inches in diameter.
Arrange the pear slices in the center of the dough, leaving a 2-inch border.
Fold the edges of the dough over the pears, pleating as you go, leaving the center open.
Dot the top of the fruit with the small cubes of butter.
Brush the edges of the crust with beaten egg and sprinkle with coarse sugar if desired.
Bake for 30-35 minutes until the crust is golden brown and the pears are tender.
Allow to cool for 10 minutes before slicing and serving.
Notes
Let the dough reach room temperature for 15 minutes before rolling to prevent cracking. Serve warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg